This creamy avocado pesto pasta is a quick and delicious dish that's perfect for busy weeknights. With fresh basil, ripe avocado, and a touch of parmesan, it’s a healthy and flavorful meal ready in minutes. The recipe is simple to follow and delivers a creamy, satisfying pasta dish that feels indulgent but is packed with wholesome ingredients. Whether you're a seasoned cook or a beginner, this recipe is sure to impress!
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Boil salted water in a large pot. Add the pasta and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
In a blender or food processor, combine pine nuts, avocado, basil, garlic, lemon juice, olive oil, and parmesan. Blend until smooth. Season with salt and pepper to taste.
Toss the cooked pasta with the avocado pesto. Add the reserved pasta water gradually to achieve the desired consistency.
Serve the pasta garnished with additional pine nuts, parmesan, and basil if desired.
Use ripe avocado for the best creamy texture.
Toast the pine nuts lightly before blending to enhance their flavor.
If you prefer a vegan version, substitute the parmesan with nutritional yeast.
Serve immediately for the freshest taste, as the avocado pesto may darken over time.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, such as penne, fusilli, or linguine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the avocado pesto may darken slightly but will still taste great.
Can I make this dish vegan?
Yes, you can substitute the parmesan with nutritional yeast to make it vegan.
Can I use a different nut instead of pine nuts?
Yes, you can use walnuts, almonds, or cashews as a substitute for pine nuts.
Can I prepare the avocado pesto in advance?
It's best to prepare the avocado pesto fresh, but you can make it a few hours in advance and store it in the refrigerator with a layer of olive oil on top to prevent browning.
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